Mediterranean Pinwheels

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 64
  • Fat: 1.7g
  • Saturated fat: 0.1g
  • Protein: 2g
  • Carbohydrate: 10.1g
  • Cholesterol: 0mg
  • Iron: 0.9mg
  • Sodium: 218mg
  • Calories from fat: 24%
  • Fiber: 0.7g
  • Calcium: 12mg


  • 1/2 cup boiling water
  • 1 ounce sun-dried tomatoes (about 12)
  • 1 6 pitted chopped kalamata olives
  • 1/2 cup chopped fresh parsley
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 garlic clove, minced
  • 1 (10-ounce) can refrigerated pizza dough


  1. Preheat oven to 425°.
  2. Combine boiling water and tomatoes in a bowl; let stand 10 minutes or until soft. Drain and chop.
  3. Stir together olives and next 4 ingredients. Add reserved tomato.
  4. Roll dough into a 12 x 8-inch rectangle; spread evenly with olive mixture. Roll up dough, starting at long side and pressing firmly to eliminate air pockets; pinch seam to seal. Place on an ungreased baking sheet. Bake at 425° for 15 minutes or until lightly browned. Let stand 5 minutes. Cut into diagonal slices, using a serrated knife. Serve immediately.
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